- 4 tbsp. unsalted button, diced into pieces
- 1/2 cup old-fashioned rolled oats
- 1/4 cup packed light brown sugar
- 1/3 cup finely chopped walnuts
- 1 tsp. ground cinnamon
- 1 pinch salt
- 2 tbsp. unsalted butter
- 1 cup old fashion rolled oats
- 1 cup rye flakes
- 2 cups white whole wheat flour
- 1 cup pack light brown sugar
- 1/4 cup + 2 tbps extra virgin olive oil or vegetable oil
- 2 tbsp. finely grated orange zest (from 2 oranges)
- 2 large eggs, at room temperature, slightly beaten
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. fine seasalt
- 2 1/4 cups well-shaken low-fat buttermilk
Make streusel (at least 1 hour ahead or the night before)
- Melt the butter from [A] r in a large skillet over low heat, swirling the pan a few times
- Remove from heat and allow to cool for 5 minutes.
- Meanwhile, combine oat, flour sugar, walnuts, cinnamon and salt from [A] in a bowl
- Drizzle the butter over the streusel ingredients and still till crumbly and moistened. Cover and Chill.
(Don’t clean the skillet, we will need it again!)
Make muffin batter
- Set a plate/baking sheet at the ready next to the stove.
- Melt butter from [B] over medium heat in the same skillet.
- Add oat and rye flake and cook, stirring frequently till the flakes turn golden brown, 3-5 minutes. Watch closely so not to burn them.
- Immediately transfer to the plate/baking sheet and spread to cool, 15 minutes.
- Add the flake mixture to a food processor fitted with a steel blade; process until ingredients turned into a fine meal, 40-50 seconds, scraping the side 2-3 times in between.
- Add the flour, baking powder, baking soda and salt. Pulse to combine, about 8 one-second pulses.
- Transfer the dry ingredients to a medium bowl.
- Add sugar, oil and orange zest to a large bowl and combine with a large whisk until no dry spots remain.
- Gently whisk in buttermilk and eggs until smooth.
- Add flour mixture in 4 additions, and gently whisk to combine, using a folding motion, until no streak of flour remain.
- The batter should be thick and pourable.
- Cover the bowl with plastic wraps and allow the batter to rest for 1 hour at cool room temperature or chill overnight.
- The ingredients above have to be chilled for at least 1 hour.
- When you are ready to bake, preheat oven to 375F.
- Lightly butter the cups and rims of a 12-cup muffin pans (or 6-cup muffin pan), preferably nonstick.
- Add the oatmeal-consistency batter into muffin tins, filling them 3/4 full.
- Break up chilled streusel with a fork and evenly sprinkle 2 tbsp. of streusel on top of each muffin. Gently press to adhere.
- Bake until the muffin turns golden brown with nice dome.
For batter has rested for 1 hour, bake 18-20 minutes.
For batter that has rested overnight, bake 23-28 minutes
- To test to see if muffin is ready, insert a toothpick to see that it comes out clean.
- Let cool for 8 minutes, gently remove each one them from muffin pan.
- Serve warm, or allow to cool on a wire rack.